These Delicate & Sweet Matcha Shortbread Cookies are a perfect blend of elegance and indulgence. With their buttery, crumbly texture and a hint of earthy matcha, they offer a delightful balance of flavors. The subtle sweetness and vibrant green hue make them as visually appealing as they are delicious. In just 15 minutes of prep and 22 minutes of baking, you can create a treat that feels both sophisticated and comforting.
Chilling the dough for 2 hours ensures each cookie bakes to perfection, with a melt-in-your-mouth quality that’s hard to resist. Whether enjoyed with tea or as a standalone treat, these cookies are a sensory delight. Their light, airy texture and refreshing matcha notes make them an irresistible addition to any dessert table.
Ingredients for Delicate & Sweet Matcha Shortbread Cookies
- 1 cup (8oz/225g) butter (softened, unsalted recommended)
- ½ cup (4oz/115g) granulated sugar (plus extra for sprinkling)
- 1 teaspoon vanilla extract (pure vanilla for best flavor)
- 2 ¼ cups (11¼oz/319g) all-purpose flour (sifted for a lighter texture)
- 4 tablespoons matcha powder (culinary-grade for vibrant color and flavor)
- ¼ teaspoon salt (fine sea salt works well)
Step-by-Step Instructions
- Mix wet ingredients: In a bowl, use an electric mixer to beat the softened butter, sugar, and vanilla extract for 2-3 minutes until light and fluffy.
- Combine dry ingredients: In a separate bowl, whisk together the flour, matcha powder, and salt.
- Incorporate dry into wet: Gradually add the dry mixture to the butter mixture, mixing until just combined. Avoid overmixing.
- Shape and chill: Gather the dough into a flattened disk, wrap it in plastic wrap, and chill in the refrigerator for 2 hours or until firm.
- Preheat oven: When ready to bake, preheat the oven to 325°F (165°C) and line 2 baking sheets with parchment paper.
- Roll and cut: On a floured surface, roll out the dough to a ¼ inch (6mm) thickness. Use a 2-inch (5cm) round cutter to cut out cookies. Reroll any scraps to make more cookies.
- Sprinkle sugar: Lightly sprinkle the cookies with granulated sugar, tapping gently to help it stick.
- Bake: Bake for 18-22 minutes, or until the cookies are dry and firm. They should not take on any color.
- Cool: Transfer the cookies to a wire rack to cool completely.
- Store: Keep in an airtight container at room temperature for up to 3 days.
Perfect Pairings: Serving Suggestions
These delicate matcha shortbread cookies are a treat on their own, but they shine even brighter with a cup of hot green tea or earl grey for a cozy afternoon snack. For a dessert twist, serve them alongside a scoop of vanilla ice cream or a drizzle of white chocolate for a sweet contrast to the earthy matcha flavor.
Storage Secrets: Keeping Them Fresh
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer-safe bag for up to 2 months. Let them thaw at room temperature before enjoying—they’ll taste just as fresh!
Time-Saving Tips for Busy Bakers
Short on time? Skip the rolling and cutting by pressing the dough into a 9×9-inch pan and scoring it into squares before baking. You can also chill the dough in the freezer for 30 minutes instead of 2 hours if you’re in a hurry. Just make sure it’s firm enough to handle!
Recipe Variations: Mix It Up
Want to experiment? Swap the matcha powder for cocoa powder for a chocolatey twist, or add lemon zest for a citrusy kick. For a nutty flavor, fold in finely chopped pistachios or almonds into the dough before chilling.
Equipment Essentials: Tools You’ll Need
An electric mixer makes creaming the butter and sugar a breeze, while a 2-inch round cutter ensures uniform cookies. Don’t forget a rolling pin and parchment paper for easy baking and cleanup. A wire rack is also key for cooling the cookies evenly.
Delicate & Sweet Matcha Shortbread Cookies
Equipment
- electric mixer
Ingredients
- 1 cup butter (softened) 8oz/225g
- ½ cup granulated sugar (plus more for sprinkling) 4oz/115g
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour 11¼oz/319g
- 4 tablespoons matcha powder
- ¼ teaspoon salt
Instructions
- With an electric mixer, beat butter, sugar, and vanilla extract together for a few minutes until light and fluffy.
- In a separate bowl, combine flour, matcha powder, and salt, and gradually add this mixture to the butter mixture.
- Gather and press the dough into a flattened disk and chill until firm, about 2 hours.
- When ready to bake, preheat the oven to 325°F (165°C) and line 2 baking sheets with parchment paper.
- Roll out dough to a ¼ inch (6mm) thickness on a floured surface and cut circles with a 2-inch (5cm) round cutter. Place cookies on the prepared baking sheet. Gather and reroll any scraps.
- Sprinkle cookies with sugar, tapping gently so that the sugar sticks, and then bake for 18-22 minutes, until the cookies are dry and firm (they should not take on any color). Transfer to a wire rack to let cool completely.
- Store in an airtight container at room temperature for up to 3 days.
